Quick Margherita Naan Pizza (Printable)

Speedy Margherita flatbread topped with fresh mozzarella, tomatoes, and basil on a crisp naan base.

# What You'll Need:

→ Base

01 - 2 large plain or garlic naan breads

→ Sauce

02 - 1/2 cup tomato passata or pizza sauce
03 - 1/2 teaspoon dried oregano
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 4.5 ounces fresh mozzarella, sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 8 to 10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange the naan breads evenly on the prepared baking sheet.
03 - Combine the tomato passata, dried oregano, sea salt, and black pepper in a small bowl.
04 - Spread the seasoned tomato sauce over each naan, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly over the sauce-covered naan.
06 - Bake in the preheated oven for 8 to 10 minutes until the cheese is bubbly and the naan edges turn golden.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Expert Tips:

01 -
  • It's genuinely fast—you'll have pizza on the table in the time it takes to preheat the oven and slice a tomato.
  • The naan gets impossibly crispy on the edges while staying chewy inside, like a pizza that somehow tastes even better.
  • Fresh mozzarella and basil make it feel elegant and intentional, not like a shortcut at all.
02 -
  • Wet tomato slices will make your naan soggy if you let them sit—slice them right before assembling and baking, not an hour ahead.
  • Mozzarella that's too cold won't melt into creamy pockets; take it out of the fridge five minutes before you assemble everything.
03 -
  • If your oven runs hot, lower the temperature by 10 degrees and watch the cheese instead of the clock—ovens are liars but melting cheese never is.
  • Keep the parchment paper—it's not just for easy cleanup, it also prevents the bottom from burning if your oven's heating element is aggressive.
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